Rice pudding, also known as Riz Bi Haleeb, is a sweet, creamy, and extremely comforting dessert made of three main ingredients. Rice, milk, and sugar. It is so filling that you can serve it for breakfast or dessert, either hot or cold.
Rice pudding is one of those desserts that are common among many different cultures. The only difference between each one is the flavoring. The Middle Eastern version has a wonderful, sweet, floral flavor due to the addition of orange blossom water and rose water.
Super Creamy Dessert!
How To Make It Vegan and Gluten-Free
This dessert is very versatile, just by swapping a few ingredients you can make it fit your personal diet. And lucky for you, you can make it vegan and gluten-free just by simply substituting any plant-based milk for regular milk.
You can go for almond milk if you’re looking for the nutty flavor and thick, almost creamy consistency. Coconut milk on the other hand, in addition to the nutty flavor, has a sweet and salty taste to it.
Best Toppings
You can serve Rice pudding plain as it is or with toppings. So why don’t you take this dessert to the next level? You could try so many different things that could improve toppings not only aesthetically but also add so much to the flavor.
The most common toppings are some type of nuts. Give walnuts, pecans, or pistachios a shot, they actually make a world of difference.
Adding fresh fruits to your pudding can do miracles. I suggest you try adding blueberries, and strawberries, they complement it very well.
Try sprinkling a little bit of cinnamon and enjoy the extraordinary flavor this combo makes.
If you like a little bit more sweetness, you have many options. If you prefer natural sweeteners, you could add a little bit of honey. Adding jam also makes a huge difference since you could play around with the flavors. For more sophisticated toppings, try drizzling a little bit of chocolate or caramel, you’ll love it!
Pro Tips
When making rice pudding, you need to make sure that the rice is sticky. That’s why you should never rinse it.
You could use basmati rice instead of cal rose rice, but keep in mind that the consistency might change a bit since cal rose tends to be sticky.
If you like a more subtle rose water flavor, add it in the beginning. However, if you prefer a stronger presence, add it at the end.
A Healthy Breakfast Option!
Frequently Asked Questions
Store your rice pudding in an airtight container, or cover it with plastic wrap and store it in the fridge for 5 to 7 days.
Rice pudding can be enjoyed either warm or cold. If you prefer it warm, you can heat it up on the stovetop or microwave it on low heat.
Although it is not recommended, freezing rice pudding is possible. You can freeze it for up to 1-2 months then reheat it when you’re ready to serve.
The way this dessert is served in the Middle East isn’t meant to be baked in the oven. But apparently, there is a baked version of this recipe but it requires a few other ingredients.
How To Bake It?
As mentioned above, rice pudding can actually be baked but it requires additional ingredients like butter and cinnamon. Sometimes you can use eggs to create a thick and creamy mixture.
All you have to do is melt butter, then mix it with rice, sugar, and cinnamon in a baking tray, then add milk and mix. In the oven, bake it for about an hour, until the top looks brown and the rice is ready.
Baked rice pudding tastes great with a little bit of delicious jam! You can also add vanilla sultanas or raisins for toppings.
Wonderfully Flavored Dessert
Ingredients
Rice: It is ideal to use medium-grain rice like Calrose rice.
Hot water: Used to help soak the rice.
Sugar: Use any type of sugar or sweetener you like.
Orange blossom water: It is a key ingredient to give your rice pudding the flavor you’re looking for.
Rose water: It is rose water that gives the floral scent and flavor we want.
Mastic: It has a subtle fruity and sweet flavor. Almost like vanilla.
Milk: You could use whatever type you prefer.
Heavy cream: It will give you the creamiest rice pudding there is.
Steps to Prep
First, it is very important to soak your rice in hot water for at least 1.5 hours.
Then, add the water and rice to a pot and let it boil for 5 minutes on medium-low heat. Let the water decrease below the rice, no longer covering it.
Next, add the milk and heavy cream, and let it simmer on low heat. Make sure to stir occasionally so it doesn’t stick.
After that, add sugar, rose, and orange blossom water, and keep mixing.
Now, add the ground mastic, and let it simmer for about 20-30minutes, or until the rice is fully cooked and the milk mixture is thickening.
Finally, divide them into bowls and let them cool. Refrigerate for a few hours or enjoy warm.
Such a Comfort Food!
Recipes You Must Try:
Halawat el Jibn (Sweet Cheese Rolls)
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Middle Eastern Rice Pudding
Ingredients
- 2 cups Calrose rice
- 3 cups Hot water
- 1½- 2 cups sugar to taste
- 1 tablespoon orange blossom water
- ½ tablespoon rose water
- ½ teaspoon mastic crushed with ¼ teaspoon sugar and 4 cups milk
- 3 cups heavy cream
Instructions
- It is very important to soak your rice in hot water for at least 1.5 hours
- Add the water and rice to a pot and let it boil for 5 minutes on medium-low heat. Let the water decrease below the rice, no longer covering it.
- Add the milk and heavy cream, and let it simmer on low. Make sure to stir occasionally so it doesn't stick.
- Add sugar, rose, and orange blossom water and keep mixing.
- Add the ground mastic, and let it simmer for about 20-30minutes, or until the rice is fully cooked and the milk mixture is thickening.
- Divide them into bowls and let them cool. Refrigerate for a few hours or enjoy warm.
Notes
- When making rice pudding you need to make sure that the rice is sticky. That’s why you should never rinse it.
- You could use basmati rice instead of cal rose rice, but keep in mind that the consistency might change a bit since cal rose tends to be sticky.
- If you like a more subtle rose water flavor, add it in the beginning. However, if you prefer a stronger presence, add it at the end.
4 Responses
I made this recipe using Goya medium grain rice as I did not have the rice called for. I then followed the recipe exactly and it turned out delicious! My Palestinian mother-in-law loved it. This has to be one of my absolute favorite food blogs.
Tried it! Nailed it! Maa shaa Allah such a creamy fresh delicious and quick to do! ❤️🫶🏻
Made the recipe and it was delish. I did sub out the blossom/rose water for vanilla. We are not fans of the rose/blossom water. My kids love it for breakfast.
Soooo creamy and delicious!! I’ve been looking for a quality ruz bi haleeb recipe and this is it !! Incredible flavor, texture, creaminess just perfect all around, but it is seriously addicting!! 😋😋😋